Sunday, March 25, 2007

Gözleme

Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.

Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).

Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm with Ayran.

You can also make Gözleme with beef, spinach, potato or eggplant filling.

Makes 2 servings.

* The name Gözleme originates from the word "eye" (in Turkish göz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gözleme its name:)

52 Comments:

Hi Binnur,I love Gozleme and they look great in the picture. I used to cook Gozleme with ready to cook dough, but it is hard to find some in America. Next time I'll prepare my own dough. Thank you and "ellerine saglik".

Oh, these are my recent discovery at some of my local Turkish cafes and I'm absolutely addicted to them - particularly the spinach ones.

I did ask what they were called but had forgotten. Looking forward to having a go at making them - though I think it will turn out to be simpler to pop to the end of the road and buy a ready made one - albeit for £1 a pop.

But how do you get the dough to stay soft and pliable after cooking? Whenever I've made flatbreads with a simple a recipe as that, they've always turned rock hard in the cooking.

Mm, Binnur, I will try to make this very soon, perhaps this weekend. Thanks for the many fillings, and the explanations. I'll let you know. I have no teflon pan, but we make crepes in a normal one so it should work.

Hi Minik Kus,I love Gozleme too, it is hard not to love it:) Also in Canada it isimpossible to find Gozleme dough. But Canada is more convenient tofind some of our stuff, we are more lucky I think:) Senin de simdiden ellerine saglik:)Sevgilerimle,

Hi,The price is good, you don't need to prepare the dough and cook:)You meant when Gozleme is a day old I think, I really don't know, it shouldn't be. I don't know how you heat them up? Use microwave for it, just maybe 10 seconds would be enough. If you meant you prepare the dough and after cooking it is rock hard;there is probably too much flour in it or it is over baked. It is hard to tell because I don't know the measurement of the ingredients and how you bake or cook:)

I meant after preparing the dough and then cooking it. Thanks for giving some possibly reasons - I know it's hard when you can't see what I'm doing - given what you've said though I think I might have too much flour. I'll try with less - though I may just end up wiht a sticky mess!

Hi Cal,I always give the measurements of the ingredients. But, to get theright softness dough, it may be difficult to give the measurement. My suggestion is always add flour slowly into the batter. The doughshouldn't be sticky but has to be soft:) When you reach the softnessand there's still flour in the cup, don't add it:) Don't worry itwon't be a mess...you can always add more flour but you can't removeit:)

Oh Binnur, thank you so much for this recipe, you made me so happy with this one, i prepared the pasta only, without filling, and fried it... From now I dont need to go to the end of the world to find turkish thin bread, i can prepare as much as i wish, and in 30 minutes, and in shop they are quite expensive too, wow. :D I'm flying now.I am a just married hungarien girl with turkish husband, cooking every day your recipes!

hi i made this and while kneading it i had to keep it on a floured surface, possibly this is why, but even though i rolled out paper thin was i folded it , it seemed quite thick, any it tastes doughy? any ideas

Hi Nourhanne,It seems the dough is not thin enough to cook inside. You should always add the flour gradually. The dough should be soft but it shouldn't stick to your hand. Then you can make it thin as much as you like:)

Tried again with the gozeleme but instead rolled the dough out as thin as I possibly could and then spread the filling thinly and evenly... this seems to have done the trick as they look exactly like the ones in your picture!

I have just returned from a fabulous adventure in Turkey and there were only two things I regretted. One, that I had to return, and Two that I didn't learn how to make Gozleme. Thank you so much for this recipe. I made it last night for my family and it was a hit! And so easy :)

one question regarding gozleme - I sometimes add a little tiny bit of yogur into the dough (this is to make it less sticky) and a little oil. The reason is I am not using a tephlon pan, but a normal pan (inherited from my Grandma)and to avoid putting much oil into the pan, I put a little into the dough. Do you think it's OK?

I just wanted to thank you for this recipe. I tried Gozleme yesterday at a Turkic Festival and my family and I absolutely loved them! My little cousin who is very picky also ate them. These are similar to Indo/Pak Paratha's and the Afghani Bolanee. Thanks again for this recipe, and the other wonderful dishes on your website.

I made the gozleme and it was good. It seemed too flat though. I'm thinking of adding yeast to the flour next time. And i'll also add oil to the dough too because it seemed dry. But I did brush it with the butter after it was done cooking.

From a Yabanci who married a Turk, that has a mother-in-law who cooks wonderful turkish dishes, your recipes have made him feel just at homeand made my dinners a treat!!!!! ( even better than his mums he tells me!!!)

If I don't use a teflon pan, if I use a normal old heavy pan without any teflon or modern coating, I suppose I will have to use oil? how much? a lot of oil so that it gloats in oil or just a very small amount?how do people make gozleme traditional way?

Hi Binnur,Your web is wonderful and enjoyable,thanks.Binnur do you know a recipe for istanbuli kak it is a kinf=d of simit but it isnot, usually were sold in turkish streets. it is salty bread filled with zaater or thyme.Thanks for your kind reply

Hi binnur, as you can see now, i'm addicted to ur recipes!thank u for them! i hope to come to turkey soon, but i ate these at a turkish festival in joburg and since love making them, they are qwik and eezy and pretty healthy (i hope).I saw them rolling it, and it looked like a rather interesting exercise as it didnt look like her rolling technique was simple, as she rolled the pastry over her rolling pin. anyhow, i make mine with parsley and ricotta cheese and some black pepper. u guys use a sac to cook it on an di think that makes a difference. i use a thava which is an indian skillet.i usually roll mine round and then fill and fold over so it looks like a semi circle, how do u get urs to look like the pic?

I live in Turkey, and I have just made this and i must say they were great and turned out fantastic! i rolled out my dough paper thin as was worried about them not cooking through....they were a bit small though - not like the big ones here in Turkey - but actually i must say i prefer them this small size - bite size yani....Thanks so much for all your real turkish recipes - you really help me out a lot here - Thanks so much! x

Recently I made sujuklu/kasarlI gozleme:) I hope the possibilites are endless because I like them with everything! Like our slavic ones, put a smaller size gozleme (dough with filling) to a boiling water for a while and you will attain our 'pierogi' we have them with everything! even fruits. they are maybe more healthy bcos they are cooked (not fried originally)and I rehope you will give it a try one day:) Greets

I first came across this dish only yesterday when I visited a Turkish grocery store and outthe back there was the owner cooking these over the stove, so I tried one with beef and parsley. It was truly delicious! So now I'm on the internet searching for a recipe and came across yours. I wondered if it makes a difference with or without yeast? I notice some recipes use yeast. Could you advise if there is any difference?Thanks very much!

Hi,I don't make Gozleme with yeast and never did:) Turkey has differentregions and every region has their own version of the pastries ordishes or desserts with the use of different ingredients. But youcan ask the owner of the Turkish store whether it's made with yeast ornot:)

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